I put a 1.050 hefeweizen in the fermenter 11 days ago fermented with Wyeast 3068. The first couple of days of fermentation were furious, and I used a blowoff tube, but lost a good bit of yeast that way. Ferment temp got up to about 74*F before falling over the next couple of days to ambient (58-60*F). I would like to bottle it tomorrow after 12 days in primary, but there are still what appears to be yeast flocs on the top of the beer and it's still bubbling 1-2 times per minute. I am wondering if this is normal behavior for this yeast and if there would be any detrement to bottling it now.

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It is at a proper FG (1.012, 75% AA), but even if it's at an acceptable FG, it is my understanding that yeast still have work to do (cleaning up diacetyl, etc.). I'm curious what others who have used this yeast have experienced with it.

I haven't used 3068 but I have used wlp300, which is similar if not the same. The beer has a heavy yeast presence and is at its best when very young. If your at your FG bottle it. I wouldn;t worry about yeast cleaning up anything. I've drunk one I forced carbed 8 days after hit the ferementer. It was delicious.

I just used the 3068 in a blood orange hefewiezen and bottled it in 11 days when yeast was still on top. The beer came out wonderful. So don't get to worried about the yeast being on top. If its at its projected FG for 3 days I would bottle it.

It looks like you may be done, so follow the advice of the others above. If you choose to brew this again, try fermenting at 60-62F with this yeast. I put the fermenter in a large pail of water to help (with ice if necessary) to keep the temperature constant within this range. After a week I moved it out of the pail and let it climb to warmer temperatures. Bottled it by week 2 with your level of attenuation. I really enjoyed my simple hefeweizen, good balance of noticeable banana and clove, with neither overwhelming each other, or the beer.